Full Episode Fridays: Christmas | 4 Traditional Christmas Recipes
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Recipes in this Video
3 recipes
Ingredients
- ●4 large eggs
- ●1 cup granulated sugar
- ●2 cups whole milk
- ●1 cup heavy cream
- ●1 cup bourbon or rum
- ●1 tsp vanilla extract
- ●1/2 tsp ground nutmeg
- ●1/2 tsp ground cinnamon
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, beat the eggs until they are light and frothy.
- 2Gradually add the sugar to the eggs, continuing to beat until well combined.
- 3In a saucepan, combine the milk, heavy cream, and salt. Heat over medium heat until just simmering, then remove from heat.
- 4Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- 5Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). Do not let it boil.
- 6Remove from heat and stir in the bourbon or rum, vanilla extract, nutmeg, and cinnamon.
- 7Let the eggnog cool to room temperature, then refrigerate for at least 2 hours to chill.
- 8Before serving, give the eggnog a good stir and pour into glasses.
- 9Garnish with additional nutmeg or cinnamon if desired.
Equipment
mixing bowlwhisksaucepanmeasuring cupsmeasuring spoonsrefrigerator
Ingredients
- ●1 (5-7 lb) standing rib roast
- ●2 tbsp olive oil
- ●2 tbsp kosher salt
- ●1 tbsp black pepper
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 cup beef broth
Instructions
- 1Preheat your oven to 450°F (232°C).
- 2In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
- 3Rub the standing rib roast all over with olive oil, then generously coat it with the spice mixture, ensuring it is evenly covered.
- 4Place the roast bone-side down in a roasting pan.
- 5Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
- 6Roast in the preheated oven for 20 minutes to develop a crust.
- 7Reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 130°F (54°C) for medium-rare, about 1.5 to 2 hours.
- 8Once the desired temperature is reached, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes before carving.
- 9While the roast is resting, pour the beef broth into the roasting pan to deglaze, scraping up any browned bits from the bottom.
- 10Serve the roast with the pan juices.
Equipment
roasting panmeat thermometeraluminum foilsmall bowl
Ingredients
- ●4 large russet potatoes
- ●1 lb shrimp, peeled and deveined
- ●1/2 cup sour cream
- ●1/4 cup green onions, chopped
- ●1/2 cup cheddar cheese, shredded
- ●2 tbsp butter
- ●1 tsp garlic powder
- ●1/2 tsp paprika
- ●Salt and pepper to taste
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash the potatoes thoroughly and poke holes in them with a fork.
- 3Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until tender.
- 4While the potatoes are baking, melt the butter in a skillet over medium heat.
- 5Add the shrimp to the skillet and season with garlic powder, paprika, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
- 6Remove the shrimp from the skillet and chop them into small pieces.
- 7Once the potatoes are done, remove them from the oven and let them cool slightly.
- 8Cut the potatoes in half lengthwise and scoop out some of the flesh, leaving a small border.
- 9In a bowl, mix the scooped potato flesh with sour cream, green onions, cheddar cheese, and chopped shrimp until well combined.
- 10Spoon the shrimp mixture back into the potato skins and top with additional cheese if desired.
- 11Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and the cheese is melted.
Equipment
baking sheetskilletmixing bowlforkknife
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